Fruit Desserts Recipe ✶ Pineapple Upside-Down Cake III

This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size.

Ingredients

• 1 (15 ounce) can crushed pineapple
• ¼ cup butter, melted
• 1 cup packed brown sugar
• 3 cups all-purpose flour
• 5 teaspoons baking powder
• 1 cup shortening
• 1 ½ cups white sugar
• 2 eggs
• 1 tablespoon vanilla extract

Cooking Directions

1. Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
2. Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
3. Combine flour and baking powder. Set aside.
4. Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
5. Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.

Nutrition Facts

• calories251.1
• carbohydrateContent36.5 g
• cholesterolContent20.6 mg
• fatContent11 g
• fiberContent0.6 g
• proteinContent2.2 g
• saturatedFatContent3.5 g
• sodiumContent124.1 mg
• sugarContent24.1 g